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Catfish Almond Pancake
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Catfish Almond Pancake

By: Min Kwon | MJ and Hungryman
Prep Time: 10 minutes
Cook Time: 10 minutes
resting time: 30 minutes
Total Time: 50 minutes
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Ingredients 

  • 1 1/4 pound catfish filets (can use any other white fish), sliced thinly and seasoned with salt and pepper
  • 1 1/2 cups almond flour
  • 3 eggs, beaten
  • canola oil for frying

Dipping sauce

  • 3 tablespoons low-sodium soy sace
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon minced garlic

Instructions 

  • Place sliced catfish on top of paper towel to remove excess moisture. Refrigerate for at least 30 minutes.
  • Assembly: Pour eggs into a shallow bowl. Season with ½ tsp salt and pepper. Do the same for flour. Dip fish into almond flour then eggs.
  • Heat a pan over med high heat. Add oil (I used 1 Tbs for every batch). Add in fish pieces and cook until egg coating starts to get golden and edges crispy. Serve with dipping sauce.
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